Savoy cabbage casserole with smoked pork

Ingredients for 4 servings:

• 750 g potato(s), waxy
• 1 small savoy cabbage, approx. 1kg
• 500 g smoked pork chops, boned
• 2 tbsp clarified butter
• 1 tsp vegetable broth, granulated
• 100 g sour cream
• 1 tbsp cornstarch
• 2 tbsp mustard, medium hot
• salt and pepper
• 75 g cheese (Emmental), in one piece

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the potatoes and boil, covered, for about 20 minutes. Rinse, peel, and let cool. Trim, wash, quarter, and core the cabbage. Cut the cabbage into bite-sized pieces. Pat the meat dry and roughly dice. Brown in 2 tablespoons of hot clarified butter. Brown the cabbage. Add 1/4 liter of water and the granulated stock. Bring to a boil, then cover and simmer for about 15 minutes. Mix the sour cream and starch together until smooth, stir in, and bring back to a boil. Season with mustard, salt, and pepper. Slice the potatoes. Layer the potatoes alternately with the smoked pork and cabbage mixture in a large, greased baking dish. Grate the cheese and sprinkle over the potatoes. Bake in a preheated oven (175°C, fan oven 150°C, gas mark 2) for 30-40 minutes. Serve with a cold beer.